How do you fry chicken...mines never turn out right?

Question

How do you fry chicken...mines never turn out right?

Answer 1

Fried Chicken

http://www.cherskitchen.com/recipes/poul...

Without more information about what goes wrong when you make it, all I can do is give you a recipe.

Answer 2

    * Groceries

    * Deep-fat Fryers

    * Skillets

    * 1 c. all-purpose flour

    * 1 tsp. salt

    * 1 tsp. pepper

    * 1/2 tsp. paprika

    * 1/2 tsp. cayenne pepper

    * a 3-4 lb. frying chicken cut into pieces

    * 4 c. canola oil

Step1

Put flour, salt, pepper, paprika and cayenne pepper in a plastic bag. Shake to mix.

Step2

Add cut-up chicken pieces, with or without bones, to bag. (Smaller pieces cook more quickly, so consider cutting each breast half in two.) Shake to coat chicken with the seasoned flour.

Step3

Heat 3/4 inch oil in a heavy frying pan (preferably cast-iron) over medium-high heat, until it gets to 350 degrees F. Use a 2-inch-deep pan if possible to reduce spatters.

Step4

When oil is hot, shake any excess flour off the chicken and add the pieces to the pan a few at a time. Don't allow the pieces to touch in the pan. Fry the chicken in batches if your pan won't hold them all with space to spare.

Step5

Cook the chicken pieces for about 10 minutes per side. Regulate the heat as the chicken cooks, keeping the oil temperature below 375 degrees - use a deep-frying thermometer to the check the temperature.

Step6

Drain chicken on paper towels.

Answer 3

My favorite way is to dust the chicken in flour, cornmeal, Chinese 5-spice, salt, black pepper, and cayanne pepper. Then fry in a wok with corn-oil.  I let it fry for about 30 minutes to help cook out the fat within the chicken.

Now, for that "southern fried" chicken, I've found it best to have my egg/buttermilk mix COLD as well as the chicken.  It helps it to "fluff" up and crisp up when fried.

GOOD LUCK.

Answer 4

You will need three bowls for your 'assembly line':

**milk/buttermilk in first

**beaten egg in second

**flour/coating mixture in third (I use Krusteaz Bake & Fry Coating Mix (baking aisle at store) & add my own spices) Also, for extra crunch, crush potato chips & add to this mixture.

Preheat a large skillet with about 1/4 frying oil.

Dip chicken in milk. On plate, sprinkle both sides with chicken rub/poultry seasoning.

Dip in egg. Dredge in flour/coating mixture.

Put in skillet. Fry until golden brown. Flip. Use a steak knife to put a few small cuts in chicken to verify it has cooked through (juices will run clear).

Answer 5

GENUINE SOUTHERN FRIED CHICKEN  

3 1/2 pounds chicken, cut up

3 teaspoons salt, divided

1/4 cup butter

3/4 cup all-purpose flour

1/2 teaspoon fresh ground pepper

vegetable oil

Sprinkle chicken with 2 teaspoons salt. Place on platter, cover with wax paper and refrigerate 4 hours or overnight. Pour 1 inch oil into large, deep, heavy skillet. Add butter and heat over medium-high heat to 375 F.

Meanwhile, rinse chicken under cold water. Place flour, remaining 1 teaspoon salt and the pepper in paper bag; shake well. Add half the chicken; shake to coat well. Shake off excess flour. Repeat with remaining chicken. Add chicken to skillet in single layer so pieces do not touch. (If necessary, cook in batches. Keep cooked pieces warm in 200 F. oven.) Cook until evenly golden brown on both sides, turning once, about 15 minutes. Drain well on paper towels. Serve hot.

Serving Size: 6